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Types of Smoke

Wet Smoke

Created by slow burning, oxygen starved fires.  Creates smoke webs which are difficult to clean.  Wet smoke moves slowly and has time to work its way into crevices and enclosed areas that would not be contaminated by faster burning fires.

Dry Smoke

Fast burning materials at high temperatures.  This type of smoke does not stain surfaces as much as wet smoke.  Commonly known as “Driven Smoke” as it is produced under pressure.

Protein

This type comes from pans or pots with meats left burning on cookers.  It is practically invisible and has an extremely strong in odour.  The cleaning process is very intensive and combination of odour removal techniques is required to remove this pungent odour.

Fuel Oil Soot

These are often referred to as “Puff Backs” and are composed primarily of old soot, which is jarred loose by the impact of a sudden small explosion.

These soot particles are normally hard and crusty and care should be taken in removing so as not to scratch the surfaces of those items being cleaned.

Plastic / Rubber Smoke

Results from burned plastic & synthetic rubbers, which burn vigorously at low temperatures producing large light weight particles.

This type of smoke is highly corrosive to metal and exposed chrome trim due to high levels of chlorine.